Bal's No-Butter Butter Chicken

Entered for safe-keeping, from Bal Arneson, "Spice Goddess". I generally enjoy her recipes and I can't wait to try this lightened version of one of our favorite dishes, a very mild curry. I started using grapeseed oil because of Bal; it has a high smoke point and the sautéed food tastes "clean". I have learned that in Indian cuisine it is paramount to have fresh spices. I store my ground spices in the freezer. For this dish, you could puree the onion, garlic and ginger in a food processor prior to cooking, which will ensure a smooth, thick sauce. Serve with roti or rice.

• Ready In: 27 mins
• Serves: 4

Ingredients

• 2  tablespoons  grapeseed oil
• 1  small red onion, chopped (~1/2 cup)
• 2  tablespoons fresh garlic, chopped
• 1  tablespoon fresh ginger, chopped
• 2  tablespoons tomato paste
• 1  tablespoon brown sugar
• 1  tablespoon cumin seeds (whole) or 6  g ground cumin (about 2 1/2 teaspoons)
• 1  tablespoon garam masala
• 1  teaspoon  red chili pepper flakes or 1  teaspoon red pepper flakes
• 1  teaspoon turmeric
• 1  teaspoon salt
• 1  lb boneless skinless chicken breast, cut into cubes
• 1⁄4 cup  low-fat Greek yogurt
• 1⁄2 cup water

Directions

1. Heat a large skillet over medium-high heat. Add the oil.
2. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden.
3. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric and salt. Cook for 2 minutes.
4. Add the chicken cubes and stir well to coat.
5. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes.
6. Serve with roti or rice.